Lemon and Spice Carrot Soup

Ingredients550g carrrots, peeled and roughly chopped 1 brown onion – roughly chopped 1 tbsp ghee or coconut oil for cooking 1 1/2 tsp cumin seeds 1/2 tsp mild cayenne pepper 1 tbsp finely grated ginger 2 cloves garlic, finely chopped 3 cups filtered water 1/2 cup coconut cream Zest and juice of 1 lemon Good quality salt and pepper to taste Goats curd for serving Olive oil for serving Fresh oregano or other soft herb for serving {Serves 2}

MethodOn a  medium heat with a small/med saucepan, fry onion in ghee or coconut oil for a couple of minutes.

Add cumin seeds and cayenne pepper and fry for another minute.

Add carrot, garlic, ginger, lemon zest, coconut cream, a good pinch of salt, pepper and water and cover with a lid. Leave for approx 15 – 20 minutes or until carrots are soft.

Season further with salt and pepper if needed, add lemon juice and using  a stick blender, mix until very smooth.

Pour into bowls and add a good dollop of goats curd, a drizzle of extra virgin olive oil and plenty of fresh herbs to garnish. Enjoy!

Get to know Angie Gluten Free and find out what's in season by connecting here.